Penny Rice Cakes
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Digitised by Project Gutenberg, eBook #53627 (https://www.gutenberg.org/ebooks/53627). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 lbs. of flour
- 2½ lbs. of castor sugar
- 1½ lb. of butter
- 1 oz. of tartar
- ¾ oz. of carbonate of soda
- ½ lb. of ground rice
- 10 eggs
Method
- 4 lbs.
- of flour, 2½ lbs.
- of castor sugar, 1½ lb.
- of butter, 10 eggs, 1 oz.
- of tartar, ¾ oz.
- of carbonate of soda, ½ lb.
- of ground rice, milk to dough.
- Cream butter and sugar together, add eggs;
- when well creamed, add flour, rice, and milk.
- Bake in small round hoops papered round the side.